Chipolte Raspberry BBQ Whole Chicken

This recipe is very easy to make, requiring only a blender, grill, rotisserie, and a little bit of patience.

To make the chipotle raspberry bbq sauce, you'll start by making the base which is just apple cider vinegar and ketchup. This base then gets flavored with chipotle chilies and raspberries. You can use fresh or frozen but thawed raspberries for this recipe. Next, add in the brown sugar, paprika, black pepper, and corn starch. Using a blender, food processor, or an immersion blender, mix until all the ingredients are combined.

Transfer the bbq sauce to a sauce pan and cook over medium heat to let the sauce thicken. You can store the sauce for up to 2 weeks in a sealed container in the refrigerator.

More in depth instructions to make the Chipotle Raspberry BBQ sauce can be found here.

First things first, don't let bbq rotisserie chicken intimidate you! With a little bit of prep work, rotisserie chickens can be somewhat of a "set it and forget it" recipe.

To make a rotisserie chicken on the barbecue, you need a barbecue that you can attach a spit, a spit, cooking twine, and a meat thermometer to ensure perfect results every time.

1. You will first want to truss the whole chicken. This means tying up the legs and wings to the body so they do not flop around. You want to avoid any movement while the chicken rotates because it can cause the chicken to fall from the rotisserie. T his video gives step by step instructions for how to tie your chicken.
2. Attach the tussed chicken to the spit forks. You'll want to stick on fork into the thighs and the other through the breast. Push the spit forks in as far as they will go to secure the chicken. Be sure to keep the bird centered between the spits to avoid uneven cooking.
3. To avoid a mess, brush the chipotle raspberry bbq sauce on after your trussed and attached your chicken to the spit.
4. Depending on the grill you have, secure the spit into the rotisserie.

With all meat, the cooking time will vary depending on size. For your average 3-4 pound chicken, you can expect it to be on the rotisserie for 1-1.5 hours before reaching an internal temperature of 165 degrees Fahrenheit.

For the crispiest skin, I like to cook my chicken at a high heat of roughly 400-450 degrees Fahrenheit for 10 minutes before turning the temperature down to 350 degrees Fahrenheit for the remainder of the time.

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